Home Cookies Gluten Free Golden Spice CBD Sandwich Cookies

Gluten Free Golden Spice CBD Sandwich Cookies

by tw

Everywhere you look these days, you see something about CBD oil.  When Blue Ridge Hemp contacted me about their CBD superfood products, I heard of the benefits of CBD oil, but never tried it.  Many find it to have soothing or healing properties.  It can be especially helpful with anxiety, depression, chronic pain, inflammation and more.  It’s a real superfood product.  

gluten free cbd sandwich cookies

If you’re unfamiliar with CBD oil, there are two types.  The kind made from hemp, which contains no THC and the kind made from marijuana.  The hemp type, which is what Blue Ridge Hemp sells, is legal nearly everywhere (you should check your own location to verify the legality).  It contains all the healing benefits of cannabis without the high you get from THC.  

Blue Ridge Hemp makes a variety of CBD oil products, but I was most interested in their coconut oil, since I use that a lot in my baking.  They currently have three flavors – plain, chocolate and golden spice (which contains tumeric, cardamom and cinnamon).  I decided to try out the golden spice, because I was intrigued by the rich spicy flavor.  I thought a subtle chocolate cookie would pair great with the cinnamon and cardamom in the coconut oil.  I even decided to add in a little ginger to give it more of a zing.  All of the flavors work together to create a really exotic little treat.  Enjoy!

Gluten Free Golden Spice CBD Sandwich Cookies

Gluten Free Golden Spice CBD Sandwich Cookies
Yield: 18
Author: Well Fed Baker


For the cookies
  • 3/4 C GF 1-to-1 Flour (I use Bob's Red Mill)
  • 1/3 C Cocoa Powder
  • 1/2 tsp Salt
  • 1 tsp Baking Powder
  • 1/2 tsp Ginger
  • 1/4 tsp Cardamom
  • 5 Tbsp Butter Flavored Coconut Oil
  • 1 C Sugar
  • 1 Large Egg + 1 Egg Yolk
  • 1 tsp Vanilla
  • 1/2 C Mini Dark Chocolate Chips
For the CBD buttercream
  • 2 C Powdered Sugar, sifted
  • 3 Tbsp Blue Ridge Hemp Golden Spiced Coconut Oil
  • 1/4 C Palm Shortening
  • 3 Tbsp Non-Dairy Milk


For the cookies
  1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
  2. In a medium size bowl, combine flour, cocoa, salt, baking powder, ginger and cardamom. Mix well. Set aside.
  3. In the bowl of an electric mixer, combine coconut oil and sugar. Beat on medium high speed until smooth. Add in eggs and beat on medium speed an additional 90 seconds. Add in vanilla. Turn mixer to lowest setting, slowly pour in the flour mixture. Only stir the mixture until just combined. Fold the chocolate chips in with a spatula.
  4. Scoop batter into balls the diameter of quarters and place on the prepared cookie sheets, leaving spacing of 2-3 inches between (they will spread a lot).
  5. Bake 8-9 minutes. Remove from oven and cool on sheets for 3 minutes. Remove to wire rack to cool completely.
  6. While the cookies are cooling, prepare the "buttercream"
For the buttercream
  1. Combine sugar, coconut oil and shortening in a stand mixer. Beat on medium high speed until ingredients are incorporated. Add milk 1 Tbsp at a time until the frosting is the desired consistency. Beat on high for 2 minutes until light and fluffy.
  2. Scoop and equal amount of frosting onto half of the cookies and top with a second cookie, making a sandwich. Press lightly to spread the frosting evenly between the two cookies.
  3. If your frosting gets too soft, refrigerate the cookies in an airtight container.
  4. Makes 18 sandwiches



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